Have you ever sunk your teeth into a juicy pepper, only to discover it's a lot hotter than you thought it would be? Now that sweet bell peppers are available in mini hybrid varieties, it can be hard to tell the spiciness level just by appearance. These recipes can be adjusted to whatever heat level you prefer.

From our Readers:

Roasted Tri-Color Pepper Spread

Carol Baber, Howardsville, Virginia

Amanda Cunningham Photo

Ingredients:

	1 red, 1 yellow & 1 orange bell pepper,
	halved & seeded
	½ cup red onion, chopped
	¼ cup fresh basil, chopped
	2 T fresh cilantro, chopped
	2 T white wine vinegar
	1 T olive oil
	1 t salt
	¼ t black pepper
	1 baguette, cut into ½-inch slices

Directions: Place pepper halves, skin side up, on a foil-lined sheet and broil carefully about 10 minutes, until blackened. Cover with plastic and let stand until cooled, then peel and finely chop.  Combine with onion, basil and cilantro, then mix oil, vinegar, salt and pepper and pour over, tossing gently to coat. Chill before serving with sliced baguette or cover and chill for 2 hours. Serve with bread. 

From Our Readers:

Full Quiver Farm Stuffed Peppers

Rebecca Wilson, Suffolk, Virginia

Ingredients:

	6 large bell peppers
	1 lb. ground beef
	1⁄3 c chopped onion
	14-oz. can diced tomatoes
	½ cup rice (uncooked)
	½ cup water
	1 t salt
	¼ t pepper
	1 t Worcestershire sauce
	1½ cups shredded cheddar cheese

Directions: Cut tops off peppers and remove the seeds. Chop tops to make ¼ cup. Cook the whole peppers in boiling water about 5 minutes, then drain. Brown the ground beef, onion and chopped pepper tops, then drain off extra fat. Add tomatoes, rice, water, salt, pepper and Worcestershire and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Cool slightly, stir in 1 cup cheese and stuff each pepper. Place in a greased casserole and bake at 350 degrees for 30 minutes. Remove from oven and sprinkle with ½ cup shredded cheese, then cook 2 more minutes.   

From our Readers:

Jalapeno Jelly

Patricia Townsend, Haymarket, Virginia

Ingredients:

	½ cup fresh hot peppers, such as jalapenos
	1 cup mild peppers, such as poblanos
	1½ cups cider vinegar
	6 cups sugar
	6 oz. liquid pectin
	Green food coloring (optional)

Directions: Wearing disposable gloves, remove stems and seeds from peppers, then puree in food processor with 1 cup vinegar. Combine in a large pot with sugar and additional ½ cup vinegar. Bring to a boil and cook 10 minutes, stirring constantly. Add pectin and boil 1 minute, stirring constantly. Remove from heat, skim off any foam and add a few drops food coloring if desired. Ladle into 5 or 6 sterilized ½-pint glass jars. Tighten two-piece caps and process jars 10 minutes in a boiling water bath. Excellent with cream cheese and crackers.  

Send us your recipes!

We need recipes for these upcoming topics: canning/pickling recipes and recipes using different grains (quinoa, bulgur wheat and chia seeds).

Please email submissions to commonwealth

[email protected] or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.